Made By: Ryan Noelle March 8, 2013
I love me some potato soup! I love how it is creamy and tastes like a baked potato! Traditional potato soup has cream and butter or bacon in it. Then on top of the soup you layer sour cream, cheese, chives and more bacon! I know it is so delicious! But no that is not how I am going to make my potato soup. I have decided to make some swaps. The most noticeable one is i switched from idaho potatoes to sweet potatoes. Mostly because they have more fiber and vitamins. Second, I ditched the cream all together. I have used pureed cauliflower to give the thick rich texture of traditional potato soup. This soup turned out to be a big ol' bowl of sweet potatoe-y goodness.
Healthy Tidbits: low in Saturated Fats, No cholesterol, High in dietary Fiber, High in Manganese, Niacin, Potassium, and Vitamins A, C & B6.
Servings: 8+ Size: 1 1/2 cups Calories: 150 Fat: 3.2g Carbs: 27.3g Fiber: 5.6g Protein: 5.2g Sugar: 9.2g Sodium: 982mg
- 4 cups sweet potato diced scrubbed and with skin still on.
- 1 cup carrot diced
- 2 cup celery diced
- 1 onion diced
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp pepper
- 1 tbsp salt
- 3 cups chicken broth or use water and bouillon cubes in equal amount.
- 2 cups water
- 2 tbsp. butter, this can be omitted for a fat free recipe
- 2 clove garlic minced
- 1/2 tsp cayenne
- 1/2 tsp garlic powder
- 3 cup cauliflower florets.
- handful of chives diced.
In a large stockpot heat onions, carrot and celery until soft. This takes about 4 minutes. Add butter and cook an additional minutes. Next, add the remainder of the ingredients. Cover and bring to a boil. Reduce heat and keep covered cook until potatoes are soft. Now i take about 4 cups of the mixture. I make sure to get all of the cauliflower. I place this into a blender and blend until pureed. Add it back to the soup. Add any salt and pepper. I topped my soup with greek yogurt, cheese and chives. Yum, Yum!